Mini Churros
"These Mexican treats taste best when they are freshly fried (though we have given you some prep-ahead options), so make them when friends and family are gathered around for the holidays. Once the churros are made, everyone can get in on the action, dipping them in a choice of sugars and/or an easy warm chocolate sauce...."
INGREDIENTS
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About 2 quarts olive oil (not extra-virgin) or vegetable oil
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1(1-inch-wide) strip orange or lemon zest
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2 cups water
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1/4 teaspoon salt
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2 cups all-purpose flour
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1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon)
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Warm chocolate sauce (see cooks' note below)
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Equipment: a deep-fat thermometer; a metal or plastic churro-maker fitted with a 5/8-inch star opening
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